This elegant dish reimagines the humble egg white into a luxurious baked affair. Light, fluffy, and loaded with savory goodness, Baked Cheese White Eggs is a protein-rich breakfast or brunch centerpiece. The egg whites are gently whipped, folded with a blend of cheeses and herbs, and baked until puffed and golden, forming a soft, soufflé-like texture. With every forkful, you’ll enjoy the contrast between the airy egg base and pockets of melted cheese that lend richness to every bite.
Ideal for a weekend brunch, a healthy power meal, or even a light dinner served with roasted vegetables or a crisp salad—this dish adapts effortlessly to different tastes and seasonal ingredients. It’s particularly suited for those looking to cut back on yolks without sacrificing satisfaction.
Ingredients:
For the egg base:
- 6 large egg whites
- ¼ tsp cream of tartar (optional, for stabilizing the whites)
- Salt and freshly ground black pepper to taste
Cheese and flavorings:
- ½ cup grated cheddar cheese
- ¼ cup crumbled feta or soft goat cheese
- 2 tbsp grated Parmesan cheese
- 2 tbsp finely chopped chives or spring onions
- 1 tbsp chopped fresh parsley (or basil/thyme)
For the herb cream (optional but recommended for serving):
- ½ cup Greek yogurt or light sour cream
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 2 tbsp finely chopped dill or chives
- Zest and juice of ½ lemon
- Salt and black pepper to taste
For garnish and serving:
- Toasted multigrain bread or English muffins
- Roasted cherry tomatoes or sautéed spinach
- Chili flakes or smoked paprika (optional)
Instructions:
1. Prepare the oven and baking dish:
Preheat your oven to 180°C (350°F). Lightly grease a small casserole dish or individual ramekins with oil or butter. If using ramekins, place them on a baking tray for easier handling.
2. Whip the egg whites:
In a large clean bowl, add egg whites and a pinch of cream of tartar (if using). Using a handheld electric mixer or balloon whisk, beat the egg whites until soft peaks form—fluffy but not overly stiff. This step gives the dish its signature lift and airiness.
3. Gently fold in cheese and herbs:
Season the beaten whites with salt and pepper. Use a spatula to gently fold in cheddar, feta, Parmesan, chopped herbs, and spring onions. Fold carefully to avoid deflating the egg whites too much. The mixture should look light and speckled with cheesy goodness.
4. Bake the mixture:
Pour the mixture into the prepared dish or ramekins and smooth the top. Bake in the preheated oven for 18–22 minutes (12–15 minutes for ramekins), or until puffed up, lightly golden, and just set in the center. The top may crack slightly, which is perfectly normal.
5. Make the herb cream while it bakes:
In a small bowl, whisk together Greek yogurt, olive oil, mustard, lemon zest and juice, dill or chives, salt, and pepper. The result is a tangy, velvety sauce that balances the richness of the cheese.
6. Serve immediately:
Baked cheese white eggs are best enjoyed right out of the oven while they’re puffed and warm. Serve with a generous spoonful of herb cream on the side, toasted bread for dipping, and perhaps a simple side of sautéed greens or vine-roasted tomatoes for color and contrast.
Tips & Variations:
- For added flavor, consider a pinch of nutmeg or smoked paprika folded into the egg whites.
- To make it heartier, stir in sautéed mushrooms or finely chopped roasted bell pepper before baking.
- Feeling adventurous? Use this as a base for individual soufflés or top with a poached yolk for a dramatic brunch plate.
This dish brings together simplicity, elegance, and nutrition—great for slow mornings or light dinners with a gourmet flair. Want to pair it with a fresh juice blend or turn it into a plated brunch ensemble? I’d love to build a full menu with you!